Recent Comments

Meta

Body excessive moisture defects of cheese are common and can be associated with most cheese types. This article provides a description and some common causes and solutions organized by . . . → Read More: Wiki: Body Defects, Moist

Generally, cheesemaking starts with acidification. This is the lowering of the pH (increasing acid content) of the milk, making it more acidic. Classically, this process is performed by bacteria. Bacteria feed on the lactose in milk and produce lactic acid as a waste product. . . . → Read More: Wiki: Acidfication

pH is a measurement of acidity – alkalinity with 7 being neutral. Generally the early stages of cheese making require acidification of the milk so that it coagulates resulting is removal of whey. Thus knowing the pH of the milk when start and when this stage is complete is important for obtaining a better resultant cheese. . . . → Read More: Wiki: pH Meters